Never Mind the Bottle. Archaeobotanical Evidence of Beer-brewing in Mediterranean France and the Consumption of Alcoholic Beverages During the 5th Century BC

Bouby, Laurent; Boissinot, Philippe; Marinval, Philippe

doi:10.1007/s10745-011-9395-x

Cited by 54 publications

(16 citation statements)

References 30 publications

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“…Other studies confirm that millet has been cultivated in, e.g., Late Bronze Age Greece (Petroutsa and Manolis 2010) and in northern Greek Early Iron Age sites (Papathanasiou et al 2013). Furthermore, it is known that there were intense economic exchanges from Massalia to surrounding areas (Bouby et al 2011). From findings in Mediterranean France, it has been reported that Greek ceramics and wine amphorae also played a major role in imports (Loughton 2009) as well as agricultural resources.…”

Section: Consumption Of Millet In Late Iron Age Switzerlandmentioning

confidence: 83%

A bioarchaeological approach to the Iron Age in Switzerland: stable isotope analyses (δ13C, δ15N, δ34S) of human remains

Moghaddam

Müller

Lösch

2016

Archaeol Anthropol Sci

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In Switzerland, a large number of Iron Age burial sites were found in the last century. Changes in living conditions and socio-cultural behavior may have occurred over time and space and could be reflected in the dietary habits, social stratigraphy within populations and migration patterns. This study attempts to shed light on these aspects with the application of stable isotope analyses. Human remains from 11 different burial sites (n = 164) in the area of today's Swiss Plateau and Swiss Alpine regions were investigated. Temporal and geographical variations as well as sex and age-related dietary differences were analyzed through isotopic studies (δ 13 C, δ 15 N, and δ 34 S). In total, the data of 129 individuals could be evaluated. Highly significant differences between the burial sites were found, with higher δ 13 C and δ 15 N values in the Alpine regions. Cultural and/or climatic changes as well as the different geological conditions might have led to distinct patterns of crop cultivation and animal husbandry and consequently to significantly different dietary habits in the Plateau and the Alpine regions. The data indicate a higher intake of millet and animal protein including early dairy production in the southern regions, probably influenced by the Mediterranean world.Cultural exchange between geographical regions might have been facilitated by migration during the Iron Age as suggested by the δ 34 S.

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Section: Consumption Of Millet In Late Iron Age Switzerlandmentioning

confidence: 83%

A bioarchaeological approach to the Iron Age in Switzerland: stable isotope analyses (δ13C, δ15N, δ34S) of human remains

Moghaddam

Müller

Lösch

2016

Archaeol Anthropol Sci

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“…Palaeobotanical analysis showed that wheat and barley were the most common cereals in central Europe during the Iron Age. C 4 plants were also found in the Iron Age Alpine region and southeastern France (Bouby et al 2011;Jacomet and Jacquat 1999;Schmidl et al 2007). However, the data in this study give no indication of a significant intake of C 4 plants, although males in Münsingen show a more negative δ 13 C mean than females (Table 3).…”

Section: Discussionmentioning

confidence: 96%

Social stratigraphy in Late Iron Age Switzerland: stable carbon, nitrogen and sulphur isotope analysis of human remains from Münsingen

Moghaddam

Müller

Hafner

et al. 2014

Archaeol Anthropol Sci

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The Iron Age cemetery of Münsingen in Switzerland with 220 abundantly equipped burials marked a milestone for Iron Age research. The horizontal spread throughout the time of its occupancy laid the foundation for the chronology system of the Late Iron Age. Today, skulls of 77 individuals and some postcranial bones are still preserved. The aim of the study was to obtain information about diet, mobility and social stratification of the individuals. Stable isotope ratios of carbon, nitrogen and sulphur were analysed for 63 individuals. For all of them, C 3 plants were found to be the staple food. There are significant differences between males and females in δ

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“…Can it also be related to the emergence of new culinary practices? The making of beer (with hulled barley) is confirmed in at least one site of southern France (Bouby et al 2011), but we do not have any proof in the three sites analysed here. Free-threshing wheat is also supposed to increase because of the developing of leavened bread (Marinval 2008).…”

Section: Discussion: Plant Production Trade Processing Practices Anmentioning

confidence: 61%

Crop growing and plant consumption in coastal Languedoc (France) in the Second Iron Age: new data from Pech Maho (Aude), Lattara (Hérault) and Le Cailar (Gard)

Rovira

Alonso

2017

Veget Hist Archaeobot

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Archaeological and archaeobotanical research in coastal Languedoc (southern France) has been strongly developed for the last 30 years and concerns several major sites to understand not only the role of local crop productions but also exchanges with many Mediterranean societies. As regards to the Iron Age period, recent excavations and studies have provided new information to the knowledge of the agricultural systems and plant consumption practices during the 6 th-4 th centuries BC. They highlight a well-structured crop production based on cereals and pulses together with an increasing development of fruit growing, especially grapevine. During the 3 rd and 2 nd centuries BC one can observe the appearance of changes announcing the new Roman trends. The main aim of this article is therefore to discuss about these Second Iron Age periods focusing on both economic and cultural aspects through their comparison. For this, we present new archaeobotanical data (seed and fruit analysis) concerning three archaeological sites (Pech Maho, Lattara and Le Cailar) sharing many environmental, economical and cultural characteristics.

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Never Mind the Bottle. Archaeobotanical Evidence of Beer-brewing in Mediterranean France and the Consumption of Alcoholic Beverages During the 5th Century BC

Cited by 54 publications

References 30 publications

A bioarchaeological approach to the Iron Age in Switzerland: stable isotope analyses (δ13C, δ15N, δ34S) of human remains

A bioarchaeological approach to the Iron Age in Switzerland: stable isotope analyses (δ13C, δ15N, δ34S) of human remains

Social stratigraphy in Late Iron Age Switzerland: stable carbon, nitrogen and sulphur isotope analysis of human remains from Münsingen

Crop growing and plant consumption in coastal Languedoc (France) in the Second Iron Age: new data from Pech Maho (Aude), Lattara (Hérault) and Le Cailar (Gard)

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